Tag: hatch chile

This unconventional salmon burger – spiked with flavors of a refreshing Margarita and studded with spicy-hot fire-roasted chiles – captures the essence of summer’s last days and our beloved Hatch chile season. Where the tequila and fresh lime add zing, and the Hatch chiles add heat – these fresh ground salmon burgers are lively, sure to perk up the last long hot days of summer. Relax on Labor Day, enjoy a Margarita or sip some tequila, and savor a spicy “Margarita” salmon burger!

Growers say that the intense sunlight and cool nights in this valley result in a uniquely flavored chile. They have been roasting up a storm in Hatch, New Mexico. Unlike other chiles, those grown in Hatch are only available for about 6 weeks each year during the months of August and September, and only as long as the fresh chile supply holds out. Hatch chiles range in spiciness from mild to very hot, choose the type that suits your palate!

Since we are sadly at the tail end of the Hatch season this year you’ve got to hurry to make smoky pork chops with fresh Hatch chiles. Luckily Anaheim, New Mexico, poblano chiles or even frozen Hatch chiles can be substituted in this recipe. But try remember to look for Hatch chiles next growing season, their flavor is really extraordinary…

Growers say that the intense sunlight and cool nights in this valley result in a uniquely flavored chile. They have been roasting up a storm in Hatch, New Mexico. And we are fortunate that our local Bristol Farms carries this fresh crop of Hatch chiles. Unlike other chiles, those grown in Hatch, New Mexico are only available for about 6 weeks each year during the months of August and September, and only as long as the fresh chile supply holds out.

My adaptation of the traditional New Mexico side dish calabacitas comes from my favorite New Mexico blogger, MJ of MJ’s Kitchen. Her Southern and Southwestern dishes are second to none and she is an expert on chiles!

Since we are sadly at the tail end of the Hatch season this year you’ve got to hurry to make calabacitas with fresh Hatch chiles. Luckily Anaheim, New Mexico, poblano chiles or even frozen Hatch chiles can be substituted in this recipe. But try remember to look for Hatch chiles next growing season, their flavor is really extraordinary…

They are roasting up a storm in Hatch, New Mexico. And we are fortunate that our local Bristol Farms is carrying this fresh crop of Hatch chiles. If you cannot get Hatch chiles where you live, please try this sauce with roasted Anaheim, New Mexico, or poblano chiles. Rich and creamy with medium-hot spiciness, this savory sauce is terrific on fish, chicken, vegetables, rice, and tacos! And it’s heart healthy – made with tofu, canola oil, roasted chiles, cilantro, cumin and lime juice. No cream.

The Hatch Chile Festival is coming up on September 4th and 5th in Hatch, New Mexico, the “Chile Capital of the World.” Fresh Hatch chiles are only available for a limited time at our local market here in LA, and since we can’t attend the festival, we’ll be stocking up! Roasted chiles can be frozen and enjoyed throughout the year. Our first dish of Hatch chile season is Ultimate Crostini.

Last summer I wrote about Hatch chiles. The famous chile from the “Chile Capital of the World” in Hatch, New Mexico. I addition to lots of fresh chiles, I also bought some pre-roasted chiles to keep on hand in my freezer. They were perfect for this albóndigas recipe.

The Hatch Chile Festival is happening this weekend in Hatch, New Mexico, the “Chile Capital of the World.” Although we won’t be making it to the festival, we will be making Hatch Chile Salsa.

Remove the skin, stems and seeds from the roasted chiles.

Put the chiles (about six to eight) in a food processor with a half of chopped white onion, and a couple cloves of garlic.

Pulse until the mixture is chunky (don’t over blend). Hatch chiles come in varying degrees of heat. These were the Sandia variety and they were hot!

Add a tomato to the salsa mixture. This beauty is a Golden Jubilee heirloom tomato. To remove the skin, submerge the tomato in boiling water for ten seconds.

Score the skin with a paring knife and it will slide right off. Cut the tomato into quarters and squeeze out the seeds. The Golden Jubilee is a mild tomato with a small amount of seeds and meaty flesh. Perfect for salsa. Put tomato in the food processor with the chiles and pulse again. Then add fresh squeezed lime juice, a little grapeseed oil and salt to taste. Pulse to combine. This smokey hot salsa is really good with grilled foods!

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